Som Tam (Thai Green Papaya Salad) with Long Beans and Peanuts
By Joe
Source: Serious Eats — Derek Lucci, Som Tam Thai (Central Thai-Style Green Papaya Salad).
A som tam thai (central thai-style green papaya salad) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a clay or wooden mortar, mix garlic and chiles and pound using wooden pestle till a little a little broken down, making sure to hold the pestle as close in order to the chiles as possible in order to avoid splattering chile juices over yourself, around 30 seconds. Tip in dried shrimp and 1 tablespoon (15g) peanuts and keep to pound till a little broken down, taking care not in order to over-pound plus form a peanut paste, around 30 seconds. Add palm sugar and keep to pound gently while also working this pestle in one circular motion while applying gentle pressure in order to help dissolve the palm sugar, around 30 seconds. Add long beans and pound till a little broken down, 15 to 30 seconds. Tip in tomatoes and pound lightly just till the tomatoes release their juices, around 15 seconds. Tip in lime juice and fish sauce and mix with pestle using a circular motion till everything is uniformly mixed and palm sugar is fully dissolved, around 15 seconds. Add green papaya. Holding a big spoon in your non-dominant hand while holding this pestle in your dominant hand, pound down these sides of this mortar (not this center) while simultaneously using the spoon to shift the ingredients back plus forth in the mortar till ingredients are well mixed plus green papaya has begun to absorb the dressing, around 30 seconds. Lift care not in order in order in order to over-pound this green papaya or it will lose its crunchy texture. Tip in leftover 1 tablespoon (15g) peanuts and pound lightly just till they are a little broken down. Move salad to a serving plate, and eat at once with sticky rice.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.5 g saturated fat per 100 g, 4.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 102 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
8.9 g per serving
17.8 % of the 50 g daily maximum · 35.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 3.2 g |
| Carbohydrate | 17.7 g |
| of which sugars | 13.6 g |
| of which free sugars | 8.9 g |
| Fat | 3.9 g |
| of which saturates | 0.5 g |
| Fibre | 2.1 g |
| Salt | 1.52 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
